Development of Lychee Pulpy Drinks and Quality Assessment During Storage
Author:
Tajnuba Sharmin, Shamim Reza, Md. Azadul Islam, Shamim Hossain, Saddam Hossain, Abu Darda Masud, Asraful Alam, Fahriha Nur -A Kabir
This is an open access article distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
The experiment was concerned with developing of Lychee pulpy drinks to assess its prospect in respect to its marketability and food value. The fruits were collected and the pulp was extracted. Then the pulp was analyzed for proximate composition. Lychee pulpy drinks were prepared, analyzed the changes of TSS (Total soluble solid), acidity, pH, viscosity and gas volume and compared with carbonated lychee pulpy drinks and carbonated lychee drinks. Products were stored at room temperatures in PET (polyethylene terephthelate) bottles and changes during storage were observed at an interval of 1 month for a period of 7 months. A testing panel consisting 14 panelists studied the acceptability of the samples. The consumer’s preferences were measured by statistical analysis of the scores obtained from the response of the panel. Among the samples the following lychee pulpy drink was awarded the highest scores by the panelists.
| Pages | 31-39 |
| Year | 2021 |
| Issue | 1 |
| Volume | 2 |
